Lefkiano Food Menu

Crispy Naxos potatoes fried to perfection with Naxos graviera cheese on top.

Grilled Mastelo cheese served with lemon confit.

Grilled vegetables drizzled with fresh olive oil and lemon.

Fresh mussels steamed with garlic, fresh parsley, and olive oil.

Tender octopus braised in wine, served with creamy Santorini fava beans or smooth tarama.

Smooth tarama served with fluffy pita bread, grilled to perfection.

Spicy kopanisti cheese, paired with bell peppers, and crunchy toasted bread.

Crispy zucchini fritters, served with a refreshing cucumber and garlic tzatziki.

Creamy feta cheese drizzled with sweet honey and sprinkled with crunchy sesame seeds.

Smooth tzatziki made with yogurt, fresh dill, and olive oil.

Fresh sea bass ceviche, marinated in citrus and Cycladic olive oil, with a touch of local herbs.

Layers of fried eggplant, tomato, and goat cheese.

Chickpea fritters (revithokeftedes) served with a luscious fig sauce, enhanced with hints of cinnamon, honey, and fresh thyme.

Smoked eel paired with roasted Florina peppers and crunchy Cretan barley rusk (dakos), drizzled with chive oil and garnished with fresh herbs.

A classic Greek salad with tomatoes, cucumbers, olives, onions, and feta cheese, dressed in extra virgin olive oil.

Grilled haloumi cheese paired with juicy watermelon, rocket leaves, and balsamic glaze.

Cured octopus with potatoes, fresh tomato, olives, onions, and lettuce, dressed in caper dressing.

Syros cured pork (syglino) with red cabbage, spinach, Greek lettuce, Paros ladotyri cheese, and walnuts, served with fresh figs.

Spinach, feta, and Greek herbs risotto.

A rich spelt and shrimp dish, cooked with sweet Santorini tomatoes, ouzo, and fresh basil.

Small pasta (chylopites) served with a rich tomato sauce, fresh herbs, and olives.

Linguine pasta with shrimp and seafood, infused with garlic, chili, and fresh basil for a zesty, aromatic flavor.

Naxos casarrecce pasta tossed with tender chicken, sautéed mushrooms, and roasted bell peppers, finished with a creamy curry sauce, flavoured with garlic, lemon zest, and a hint of fresh herbs.

Orzo pasta slow baked with tender beef cheeks and feta cheese, topped with crunchy panko crumbs.

Sea bream served with fresh lettuce and sweet garden peas.

Scallop and prawn skewers with zucchini and garlic.

Braised calamari with wild greens, a Cycladic classic from the sea and land.

Mountain trout from Olympus, roasted with almonds, capers, and fresh spinach.

Salted mackerel with a fresh tomato and cucumber salad, drizzled with olive oil.

Crispy fried squid served with pistachio paste and fresh chili.

Juicy chicken skewers served with a tangy mustard sauce.

Slow-cooked, shredded pork shoulder in a flavorful tomato sauce and fresh tzatziki, served with soft Greek pita and aromatic thyme.

Juicy rib eye served with crispy Naxos fried potatoes and a sauce made with garlic, fresh parsley, and pepper.

Lamb chops with tomato, rosemary, and grilled peppers.

Meatballs in a rich yogurt sauce, served with Santorini tomato jam and herbs.

Slow-cooked lamb in a clay pot with aromatic herbs and spices, served with roasted potatoes.

Traditional moussaka with layers of eggplant, minced meat, and béchamel, baked in a traditional clay pot.

Veggie moussaka with layers of eggplant, potatoes and béchamel, baked in a traditional clay pot.

Chickpeas baked in the oven with local herbs.